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< Baked Leftover Risotto Balls (Arancini)

Source: link

Yield: As many as you like

Time: 2 hours

Ingredients

2 cups leftover risotto (any will work)
100 g mozzarella cut into 1cm cubes (optional)
1 cup home-made wholewheat breadcrumbs (whole wheat toast in NutriBullet)
1 tsp dried oregano
1 tsp dried parsley
½ tsp smoked paprika
½ tsp sea salt
pinch black pepper
½ cup whole wheat flour/white plain flour
2 eggs beaten

Method

Preheat to oven to 220C and line a baking sheet with parchment paper.
Make up your breadcrumb mixture by mixing the breadcrumbs with the oregano, parsley, smoked paprika, salt and pepper.
Have 3 medium bowls, fill one bowl with the whole wheat flour, one bowl with the beaten eggs and the remaining bowl with the breadcrumb mixture.
Take one heaped tablespoon of risotto, and roll it into a ball. Take one piece of the cubed mozzarella and push it into the rice ball if using cheese. Fix it back into a round shape and continue with the rest of the risotto.
Take each ball, roll in the flour, shake off excess, roll in the egg, and then in the breadcrumb mixture. Place on the pre-prepared baking tray, and continue will all the rice balls.
Bake for about 10-15 minutes, when the breadcrumbs are nice and crunchy on the outside, and the cheese is all melted and gooey on the inside
Serve with some marinara (tin of tomatoes, sugar, S&P and Italian spice) and enjoy.